I love Mexican food. And hot sauce. Anything spicy, really. And usually, the spicier the better. I’ve been saying for quite some time now that I want to make hot sauce (salsa) at home, because I pretty much hate all the store-bought versions. My mom, however, makes the best hot sauce on the planet and I know I won’t be able to make it as good as hers, which is a tragedy in itself. But, when this round of the recipe swap came up and I saw this homemade salsa on Angie’s blog, Coffee and Cannolis, I decided it was time to give it a try!
With the exception of me over-filling my food processor and spilling the contents all over my counter when I turned it on, this was super-duper easy to make. Dump in all the ingredients (in two batches, perhaps) and blend. Easy peasy. It looks a lot like my mom’s and like what you would find in a good ol’ Mexican restaurant, and it tastes pretty close too. Well, not like my mom’s, but I wasn’t counting too much on that happening – ever. Ha! My jalapeno was a mild one, so the initial batch was a little too tomato-y for me, but that was just the luck of the draw with the pepper. The addition of another helped out with that! Overall this hot sauce has a great flavor and I’m so glad that I decided to make it. J liked it, too, even before adding the additional pepper! So, if you have any desire whatsoever to have restaurant-style hot sauce, I suggest you make this asap! And, keep in mind that it makes a fairly large amount, so if you don’t eat hot sauce often you may want to cut the recipe in half.
A big thank you to Sarah, as always, for being our gracious hostess and be sure to check out the other recipes from the swap below!
As seen on Coffee and Cannolis
- 1 28-oz can whole tomatoes with juice
- 2 10-oz. cans diced tomatoes with green chiles
- ¼ cups chopped onion
- 1 clove minced garlic
- 1 whole jalapeno*, quartered and sliced thin (I kept the seeds in – you can remove if you want)
- ¼ teaspoons sugar
- ¼ teaspoons salt
- ¼ teaspoons ground cumin
- ½ cups cilantro (more to taste)
- ½ whole lime juice
*Add more jalapeno if you like it spicier, but add just a little at a time so you don’t overdo it!
- Combine all the ingredients in a blender or food processor – in batches if necessary. Pulse until you get the salsa to the consistency you’d like. (If doing in batches, combine together in a large bowl.)
- Refrigerate salsa for at least an hour then serve with chips, tacos, or any other dish you like hot sauce on!